Servings: 4
Ingredients
2 pounds Chicken – for the best curry flavor use bone-in Chicken drumsticks and thighs.
1.5 cups Basic Curry Sauce
1/4 tsp Kasuri Methi/Dried Fenugreek leaves (recommended but optional)
2 tsp Garam Masala
1 tbsp Cilantro (finely chopped)
Preparation
Clean and wash the chicken and remove its skin.
Make 2-3 cuts with a sharp knife on the chicken thighs and drumsticks.
Finely chop the cilantro.
Cooking
Prepare the basic curry sauce or if you already have some ready then add it to the pan in a little hot oil.
When the sauce is warmed up and you again see the oil oozing out, add the chicken pieces.
Stir fry the chicken in the sauce for about 5 minutes on medium heat.
Add 2-3 cups of hot water or chicken broth and cook for another 5 minutes on medium heat.
Reduce the heat to medium-low, cover the pan and let it cook for about 15-20 minutes stirring every few minutes until the chicken is fully cooked.
Add the Garam Masala and Kasuri Methi and mix them in well.
Garnish with chopped cilantro leaves and serve hot with rice or bread.
Enjoy and curry on!
- 2 pounds Chicken
- 3 cups pureed/grated/finely diced onions
- 1.5 cup crushed/finely diced tomatoes
- 1 tbsp ginger-garlic paste
- 1-2 Green Chillies finely chopped (optional, adjust based on your preferred hotness level)
- 3 tbsp oil (1 tbsp per cup of Onions)
- ½ tsp Cumin Seeds
- 1.5 tsp Kashmiri Red Chili Powder
- ½ tsp Turmeric Powder
- 2 tsp Coriander Powder
- ¼ tsp Kasuri Methi/Dried Fenugreek leaves (recommended but optional)
- 1 tsp Garam Masala
- 1 tbsp Cilantro (finely chopped)
- Prepare the chicken: Clean and wash the chicken and remove its skin. Make 2-3 cuts with a sharp knife on the chicken thighs and drumsticks.
- Prepare the basic curry sauce: Heat the oil in a pan on medium heat and add the Cumin Seeds. When the Cumin Seeds start to crackle add the Ginger-Garlic paste and fry it until it turns golden brown (about 1 minute). Add the onions and fry until golden brown stirring frequently (about 15-20 minutes). Add the tomatoes and also Kashmiri Red Chili Powder, Turmeric Powder and Coriander Powder; mix well and cook on medium heat, stirring frequently, until the oil starts to separate out (about 15 minutes).
- Add the chicken pieces. Stir fry the chicken in the sauce for about 5 minutes on medium heat.
- Add 2-3 cups of hot water or chicken broth and cook for another 5 minutes on medium heat.
- Reduce the heat to medium-low, cover the pan and let it cook for about 15-20 minutes stirring every few minutes until the chicken is fully cooked.
- Add the Garam Masala and Kasuri Methi and mix them in well.
- Garnish with chopped cilantro leaves and serve hot with rice or bread.
Related Recipes
Basic Curry Sauce
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